Sourdough Wheat Bread
Equipment
- 1 large mixing bowl
- 1 kitchen scale (or set of measuring cups and spoons)
- 1 dough scraper or spatula
- 1 proofing basket or medium bowl
- 1 clean kitchen towel
- 1 Dutch oven with lid or 1 baking stone plus steam tray
- 1 sharp knife or bread lame
- 1 wire cooling rack
Ingredients
- 100 gram active sourdough starter 100% hydration
- 350 gram water room temperature
- 300 gram bread flour unbleached
- 200 gram whole wheat flour finely ground
- 9 gram fine sea salt
- 10 gram water for dissolving salt
- 10 gram olive oil optional; for greasing bowl
- 20 gram rice flour or extra wheat flour; for dusting basket
Instructions
- In a large mixing bowl, whisk together 100 g active sourdough starter and 350 g room-temperature water until mostly dissolved.
- Add 300 g bread flour and 200 g whole wheat flour, then mix with a dough scraper or hands until no dry flour remains and a shaggy dough forms.
- Cover the bowl and let the dough rest (autolyse) for 30–60 minutes at room temperature.
- In a small cup, dissolve 9 g fine sea salt in 10 g water, then pour it over the rested dough.
- Pinch and fold the dough with wet hands until the salt water is fully incorporated and the dough feels cohesive.
- Cover the bowl and bulk ferment the dough for 3–4 hours at room temperature, performing 3–4 sets of stretch-and-folds every 30–45 minutes during the first 2 hours.
- After the final fold, let the dough rest undisturbed until it has risen by about 50% and shows bubbles along the sides and top.
- Lightly flour your work surface, gently turn the dough out, and shape it into a loose round, then let it rest for 15–20 minutes uncovered.
- After the bench rest, perform a final tightening shape (boule or batard), creating surface tension by gently dragging the dough against the counter.
- Dust a proofing basket or lined bowl generously with rice flour, then place the dough seam-side up into the basket.
- Cover and proof at room temperature for 1–2 hours, or refrigerate for 10–14 hours for a slow, cold proof.
- About 45 minutes before baking, place a Dutch oven (with lid) in the oven and preheat to 475°F (245°C).
- When ready to bake, carefully remove the hot Dutch oven, invert the dough seam-side down onto a piece of parchment or directly into the pot, and score the top with a sharp knife or lame.
- Cover with the lid and bake at 475°F (245°C) for 20 minutes.
- Remove the lid, reduce temperature to 450°F (230°C), and bake for another 18–22 minutes until deep golden brown and the crust feels firm.
- Carefully remove the bread from the Dutch oven and cool on a wire rack for at least 1–2 hours before slicing.
Notes
For best results, use a ripe, bubbly starter that has at least doubled after feeding, as a sluggish starter will slow fermentation and flatten your loaf. Adjust water slightly based on your flour; whole wheat absorbs more, so if the dough feels very stiff, add a teaspoon or two of water, and if it feels like thick batter, dust lightly with flour during folds rather than at mixing. Room temperature strongly affects timing, so rely on visual cues such as volume increase and bubbles rather than the clock. A long cold proof in the refrigerator deepens flavor and makes scoring easier, and baking the dough straight from the fridge helps it hold its shape. Always let the loaf cool fully to set the crumb; cutting too early releases steam, making slices gummy and harder to cut cleanly.
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